EILISH40 Recipe Reviews (Pg. 6) - Allrecipes.com (18112560)

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Pound Cake with Rum Topping

Reviewed: Jun. 10, 2012
This is probably the best made-from-scratch rum cake I have found. Much lighter than some and very, very moist. Am sure the omission of salt in recipe is just a mistake and common sense has to prevail. Because we like rum I did substitute 1/4 of the water for rum but, again, that is a taste preference. Highly recommend this recipe.
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1 user found this review helpful

Quick and Easy Brownies

Reviewed: Jun. 10, 2012
As written there seems to be too much flour which makes them heavier. Like others suggested 1 cup is enough. Also, I use only 1/4 tsp. of baking powder because too much of it in brownies takes away from the moistness.
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4 users found this review helpful

French Breakfast Puffs

Reviewed: Jun. 10, 2012
Oh these are so good. If you do not like nutmeg suggest you add some vanilla. Also, I use half butter rather than all shortening and it gives a richer flavor. Thanks for something simple and good........
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3 users found this review helpful

Chocolate Banana Bread

Reviewed: Jun. 9, 2012
I would normally not try a banana bread with chocolate but this one is very good. Do suggest at least half the margarine is substituted for butter because you get a richer flavor. When adding the sour cream and dry ingredients do not overmix or you will have a tough result.
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2 users found this review helpful

Oatmeal Chocolate Chip Muffins

Reviewed: Jun. 9, 2012
Similar to my own recipe. Perhaps if you use 1-1/2 tsps. of baking powder and a 1/2 tsp. of baking soda you will have a more moist muffin.
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1 user found this review helpful

Tomato-Cream Sauce for Pasta

Reviewed: Jun. 3, 2012
Very good and have been making something similar for many yrs. Do not use Italian style tomatoes because we find them sweet - just add extra Italian herbs. Also we do not blend it and at the end throw in some halved black olives. They really give it some zing......
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2 users found this review helpful

Nutty Lemon Coffee Cake

Reviewed: Jun. 2, 2012
A very good recipe made exactly as written but, for us, absolutely no lemon extract. If I am supposed to use lemon in a cake then it is lemon zest. Using pure vanilla in this cake gives excellent flavor.
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1 user found this review helpful

Streusel Topped Blueberry Muffins

Reviewed: Jun. 2, 2012
This is one of our favorite blueberry muffin recipes because we prefer the use of butter rather than oil. This method gives more of a cake like muffin, keep well and do not dry out. Also, which is a pleasant change, they are not oversweet. Agree with the reviewer that suggested extra lemon zest......better with blueberries for our taste than vanilla. No changes or substitutions necessary in this recipe. Thanks for a reliable recipe that always receives compliments.
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2 users found this review helpful

Strawberry-Citrus Shortcake

Reviewed: May 30, 2012
Excellent pound cake base for strawberries. Do use cake flour because there really is no good substitute. As to complaints about it being dry this was not a problem here. Also liked the tangy topping which, as recipe stated, just stir together. Makes a very nice change from whipped cream. Much to prefer this cake type base for fruit than the popular biscuit type. Thanks for submitting...highly recommend if made exactly as written.
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3 users found this review helpful

Pumpkin Cranberry Nut Bread

Reviewed: May 27, 2012
This is one of the better pumpkin breads and really does not need to be changed. I do cut back on sugar but that is a matter of taste. Love the addition of cranberries and orange - the orange takes it over the top.
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1 user found this review helpful

Perfect Lemon Curd

Reviewed: May 22, 2012
Wonderful recipe for lemon curd. This is not all that well known here but so great on scones and as a filling for cakes. Also makes lovely tarts with a dollop of whipping cream on top. The possibilities are endless.
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5 users found this review helpful

Unbelievable Grilled Garlic Bread

Reviewed: May 21, 2012
This is probably one of the best breads of its type on this site and have been making it for several years. Also have served it in appetizer size and there never seems to be enough. Highly recommend. P.S. you can also play around with different cheeses to suit your taste.
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4 users found this review helpful

Cranberry Upside-Down Coffee Cake

Reviewed: May 16, 2012
Deserves more than 5 stars......also the topping can be used for other upside down cakes. This is probably the best I have found......
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3 users found this review helpful

Delightful Apple Spice Muffins

Reviewed: Apr. 28, 2012
Very good but butter makes the difference. These are actually more like a cupcake than a muffin - they are rich and the texture more cake like. Could be iced and served as a dessert snack.
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4 users found this review helpful

Orange Blossom Cake

Reviewed: Apr. 27, 2012
This recipe also brings back memories because my mum used to make it. One of our favorite cakes and keeps moist for ages. A great cake to have for drop ins with a cup of tea or coffee. Try not to substitute shortening, oil or margarine for the butter.
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5 users found this review helpful

Lemon Lovers Luscious Cheesecake Pie

Reviewed: Apr. 27, 2012
Such an easy recipe and we love lemon curd in or on anything - that is the British in me. Do have a few changes that I feel are an improvement and that is to not use lemon extract - the lemon rind is enough and does not taste artificial. Also, if you have the time, please make your own lemon curd.........much better than the jarred stuff. Thanks for a great dessert otherwise.
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17 users found this review helpful

Chicken Bouillon Rice

Reviewed: Nov. 17, 2011
cut back on water by 1/4 cup and also add 1 tbsp. butter.....makes adifference
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6 users found this review helpful

Perfect Apple Pie

Reviewed: Nov. 16, 2011
To us these premade pie crusts just makes for a very thick crust so the reviewer who suggested rolling them thinner has the answer. Nothing worse than a pie with a thick crust. Actually when I was taught how to make pies you were supposed to have the crust so thin you could see thru it. This is a good basic recipe but much too sweet for us and also suggest you use only granny smith apples.
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4 users found this review helpful

Miracle Soup

Reviewed: Nov. 15, 2011
As written there is just too much soy for us and we find it does not need the sweetner nor the cornstarch. Why on earth would you want to thicken this good soup....oh well..
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3 users found this review helpful

Restaurant-Style Prime Rib Roast

Reviewed: Nov. 14, 2011
To us Prime Rib is the king of roasts and we enjoy it a few times a year. This method is excellent - unforunately not all agree, but it works for us. Thank you for giving others a very good method for cooking this wonderful cut of beef.
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7 users found this review helpful

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